Tomato Beef Barley Soup Recipe

Homemade Beef Barley soup
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  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 6 servings of soup

This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.

What You'll Need

  • 2 tablespoons butter or canola oil
  • 1 large onion, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 1 small parsnip, peeled and chopped
  • 2 carrots, peeled and sliced 1/2" thick
  • 2 ribs celery, sliced 1/2" thick
  • 1 finely chopped garlic clove
  • 1/2 cup barley, rinsed and drained
  • 3 medium potatoes, peeled and cut into 8ths
  • 3 large tomatoes, peeled and chopped, or 1 (28-ounce) can​ of diced tomatoes
  • 1 tablespoon beef base
  • 4 cups water or more as needed
  • 1 stock sachet (see below)
  • 8-12 ounces leftover roast beef, steak or prime rib, cut into 1/2" pieces
  • Salt and pepper to taste

How to Make It

  1. In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots and celery until slightly caramelized. Add garlic, barley, and potatoes and saute 2 minutes with rest of vegetables.
  2. Add tomatoes, beef base, water, and sachet. Bring to a boil, turn heat to low and simmer uncovered 1 hour or until barley is done, stirring occasionally.
  3. Remove sachet, add beef and heat until warm throughout. Adjust seasonings. Serve in a heated bowl with a parsley garnish, if desired, accompanied by a green salad and crusty bread.